Victor’s Kitchen dim sum at Sunshine Plaza is fantastic, and probably the best dim sum in Singapore, better than even Tim Ho Wan, and Mouth Restaurant. It is a dingy cafeteria, with bench tables you may have to share with strangers, but it’s worth it.

Siew mai, har gow, and steamed pork ribs with black bean sauce

The Hong Kong chef, who has worked at 5-star Victoria Hotel in Hong Kong, uses some ingredients that are imported from Hong Kong. The restaurant serves affordable dim sum. (Think we left, paying about $15-20 each. I can’t remember the exact amount, but it wasn’t expensive.)

Char siew cheong fun, chicken feet, salted egg yolk custard bun

You can tell how good it is by the fastidious way it serves its Hong Kong tea, with the tea powder imported from Hong Kong. The ice is placed around the cup, not in the cup, to prevent dilution from the very gao and thick tea.

Steamed carrot cake with xo sauce

Although the menu is small—there are no extraneous items on the slim menu—the items are done very well. Among the good items, the steamed carrot cake with XO sauce stands out: it is made from a traditional Hong Kong recipe that calls scallops and lap cheong, and they use their own homemade XO sauce.

The salted egg yolk custard bun is their bestseller. They claim to be the best salted egg yolk bun in Singapore—I dunno if it’s true, Mouth Restaurant’s baked version is pretty damn good too—but if they are not best, they are perfect. Soft, hot buns, barely storing the lava waiting to erupt.

They now have a second branch at Chinatown, and I hope they can maintain the standards. But as for now, Victor’s Kitchen is my favorite dim sum place.